3/21/2015

This cake right here, what a hell of a project. It was my first cake order ever so you might guess what kind of a stress I was in.

You know the shows like Cake Factory etc, right? At first, everything goes well, no stress at all, the fondant acts nicely and everything's calm. But then, something really dramatic happens and it seems like no one can deal with it. Something like they drop the whole cake or the fondant flowers crack or something. This happened to me.

I was doing pretty well until I started rolling the blue fondant on top. It was a disaster. I had to re-do it for at least five time just because it got stuck to the table. After finally managing to get the whole piece of fondant out of the table and re-rolling it I somehow did survive and got it on top of the cake. Smoothing it is a whole new story.

At least the cake is delicious, and after all, that's all that matters right?

After many hours, many "wohoo!!"s, too many dishes, a few tears, desperate moments and kilometers it is finally done.

3/15/2015

I'll help you. It's something healthy. Something that might not come up to your mind at first. Something people don't usually use in desserts.

Still not quite there yet? Well.

Yes. Chickpeas!

I'm not going to chatter about how I couldn't taste them at all and it was SO UNBELIEVABLY DELICIOUS (nor am I saying it wasn't unbelievably tasty, I just assume you guys know I won't post anything that tastes weird up here). But let me be honest with you. I'm always skeptic when it comes to healthy baking. Who wouldn't be? I mean, recipe that contains chickpeas CAN NOT be good, right? But trust me people. It was.

Even my brother AND my boyfriend (either one won't even taste most of my vegetarian/vegan things I make) ate these, didn't puke and actually told me they liked them! I'm 100 % sure anyone who likes traditional chocolate oatmeal cookies will like these too. Just don't tell them there are chickpeas and they'll eat them just like any other cookie. Trust me, I've tried it and it worked.

And even the cookie dough was delicious! It didn't smell (or look) very appealing but tasted almost just like real

not so healthy cookie dough.

I guess I don't have to tell you the fact I was very happy finishing the rest of the cookie dough all by myself with a spoon.. It was that delicious.

3/07/2015

Do you have ripened bananas sitting on the counter, waiting for somebody?

Or do you just feel like a simple, old fashioned banana cake with thick, vanilla cream cheese frosting?

Well, I've got a solution for you. A recipe for this moist, delicious cake for you to whip up for a quick sweet tooth fix.

I was amazed how damn amazing banana bread tasted when I first tried it. It wasn't even near as banana-y as I though which I think was a good thing. Don't get me wrong, I love bananas, I just don't like the way they get really mushy if they're warm or cooked. But boy was I surprised. Moist, sweet, cake-y texture. What else can you ask from a bread? Seriously one of my favorite ways to use ripened bananas.

And then there's this terrifically delicious cake you can eat worry-free for breakfast, I mean, it contains banana and banana's healthy, right? You can always omit the frosting while this cake turns kinda into a banana bread and you can add different kinds of toppings you like (I LOVE Nutella spread all over my slice of banana bread..). Not a bad idea, was it?

The original recipe contained poppy seeds, but I kinda forgot them... Tell me if you tried this with the seeds and tell me your opinion!

Ingredients:

Adapted from: Butteryum

Cake:

2 tbsp butter, at room temperature

2/3 cup sugar

1/2 cup sour cream

1 large egg

2 ripe bananas, mashed

1 tbsp vanilla extract

1 cup all-purpose flour

1/4 tsp salt

1/2 tsp baking soda

(1/2 cup poppy seeds)

Frosting:

4 oz cream cheese

2 tbsp butter, at room temperature

the seeds of one vanilla bean

2 cups confectioner's sugar, sifted

milk for thinning the frosting

fresh lemon juice

Method:

Preheat oven to 350F.

Cream the butter with sugar and sour cream until fluffy. Beat in egg, mashed bananas and vanilla.

Sift the flour, salt and baking into the wet mixture and mix until just combined. Fold in the poppy seeds, if using.

Spread the mixture into a greased 8x8 baking pan. Bake for 25 minutes or until a tooth pick inserted into the middle just comes out clean.

Cool before frosting.

To make the frosting mix all the ingredients until it's thick but spreadable. Taste and add lemon juice as needed.

3/02/2015

Come up with a wonderful recipe that contains goat's cheese and strong cheddar?

Good enough, eh?

Isn't that one of the sexiest dishes ever? Imagine a plateful of that cheese oozing macaroni all over your plate as you start to gobble this beautiful creation aka Two Cheese Mac 'N' Cheese. FOODPORN right here. No wonder this was almost gone before I got the chance to take another plate...